Scrub, cut into quarters and cook the potatoes (picture 2-3) into a 2-quarters pot, adding
the Himalayan salt (picture 4) (or regular salt) when the water boils. When they are soft
enough to be pierced easily with the point of a knife, drain them in a colander,
reserving about 1 cup of their water. Let them cool for about 20-30 minutes (picture 5).
They must be dry before they’re mashed (now it’s up to you: you can peel them
or leave the peel on – I‘ve peeled them).

Mixing the
dough:
When the potatoes are cold, dissolve the yeast and the honey into 1/2 cup (120 ml) of the
reserved, lukewarm (80-90°F / 26-32°C) potato water (picture 7) and wait until it turns
creamy (about 5 minutes) (picture 8).

In a bowl
sift together the all-purpose flour and the whole wheat flour. Add the ground
flax seeds and mix well and reserve (picture 1).
In the bowl of your stand mixer (with paddle attachment) mash the potatoes (picture 6),
then add the yeast and the olive oil and mix on low until the liquid is well
incorporated (picture 9).

Replace the
paddle attachment with the dough hook and mixing on low speed add the flours.
Mix on low for 2-3 minutes (the dough will be quite dry - picture 10), add the sea salt and
vanilla (picture 11) (or regular salt), then increase to medium speed and mix for 5 minutes (picture 12). Add the sunflower seeeds (picture 13: in this picture walnut and pecan) and mix for another 10 minutes. If the dough is still too dry, add the extra water (a little
at a time – careful, you may not need it all) (picture 14).

Cover the
bowl with plastic foil and let rise for about 20-30 minutes at room
temperature. The dough will have risen noticeably (pictures 1 & 2 below), although it may not have
doubled. Meanwhile position a rack in the bottom of the oven and fit it with a
baking stone (if you don’t have a baking stone, a baking sheet lined with
parchment paper should also do. Do not preheat it) and preheat the oven to
375°F (190°C).
Fill a spray bottle with water.

Spread some
flour on a parchment paper (or if you prefer on a linen towel).

Turn the
dough into a lightly floured surface and cut into 2. Shape its piece into a
loaf (first shape into a ball, flatten into an oval disk and starting at the end
farthest from you, roll up the dough toward you. When you are on your last
roll, stop and pull the free end of dough toward you, stretching it gently and lightly flouring its edges.
Finish the roll (picture 3). Rock the loaf back and forth to give him a nice form and tighten its ends.

Place the
loaves on the floured parchment paper (or linen towel) seam SIDE DOWN , cover
with a towel and let them rise for another 20 minutes (don’t worry if they
haven’t risen noticeably, they will rise while baking) (picture 4).If you wish, turn the loaves seam SIDE UP, brush them with some water and sprinkle with sesame and poppy seeds (picture 5).

Baking the
loaves (notice how the bread change while baking - pictures 6 to 8):

Open, spray
and immediately close the oven door.
Open again and transfer the loaves to the oven, SEAM SIDE UP (I’ve baked the
sourdough rustic potato loaves SEAM SIDE DOWN, just to see what would happen:
the bread tore in the middle (lengthwise)…luckily still beautifully rustic,).
Spray the oven again and close the door.

Bake for
45-50 minutes or until the interior temperature measures 200°F (93°C). If you
do not have a thermometer, thump them on the bottom: they are ready when they
sound hollow.

Transfer to
a wire and let cool for at least 20 minutes before slicing.